Abstract
Kimchi is a traditional fermented vegetable food in Korea, which is characterized by its palatability giving a sour, sweet and carbonated taste. Many types of kimchi are available depending on the raw materials, processing methods, harvest seasons, and localities. Since the 1970s, its production has increased significantly for commercial purposes. The number of kimchi processing factories increased to meet the demands for domestic sales and export, but most of the plants are on small scales. In 1997, 408,000 tons of commercial kimchi products were estimated to be produced by 459 kimchi processing factories. Also, the Codex standardization is being elaborated for the increased international trade of kimchi. In the future, more and more commercial kimchi products will be utilized, and international trade of kimchi will be significantly promoted by more frequent cultural exchanges between Korea and other countries in the world. Technological upgrading of kimchi production plants will require a large capital investment, and small-scale plants will gradually disappear.
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